October was one of those months where my calendar looked a little wild on paper. But in real life, it felt exactly like The Balanced Plate philosophy: seasonal food, Italian tradition, and people connecting around the table.
If I had to sum it up, it’s this: from after-work talks to family celebrations to busy office lunches, October was about feeding people well in all the different ways they gather.
If you’re curious about what I offer, you can explore my catering and workshops here (and otherwise, enjoy the recap):
From boardrooms to big tables (and everything in between)
One thing I love about this work is that the format changes, but the intention stays the same.
Curated bites for after-work events (Equals)
I catered two after-work events at Equals, each with a curated selection of bites to complement the talks and the atmosphere.
- One evening was with Curiosity Club
- One was a private event
These nights are such a reminder that good food doesn’t need to steal the show – it just needs to support the moment: easy to eat, generous, seasonal, and designed for conversation.
A christening at home (French family reunion)
Another highlight was catering for a christening at home for a French family, with loved ones travelling in from France.
We went for a generous Italian spread – the kind of food that feels warm and abundant, where people can graze, go back for seconds, and stay at the table a little longer.
(And a small full-circle moment: the main contact is one of the wonderful founders of Curiosity Club – I love how these communities connect.)
Office lunches: nourishing, smooth, and on time
October also included two office lunch drop-offs in Zuidas and Houthavens (around 20-30 people each).
Busy teams deserve food that feels fresh and energising – and they also deserve a lunch delivery thats simply easy: clear planning, on-time drop-off, and a menu that works for a real workday.
Workshops: hands-on, joyful, and surprisingly bonding
October was also filled with workshops – team buildings, private groups, and social pasta nights.
Two big team-building groups (around 14 people each)
A special win this month: I hosted two large private team-building workshops, each with groups of around 14 people.
Big groups can be a lot of moving parts – but both workshops went really well. The energy was high, the teamwork was real, and it was such a good reminder that cooking together is one of the fastest ways to get people laughing and collaborating.
Les Amis + social pasta workshops (hello pumpkin season)
October also marked the start of my favourite seasonal shift: pumpkin season.
I hosted themed Les Amis and social pasta workshops, and one moment stayed with me:
During one of the social pasta nights, a family of five joined – and they had the loveliest time. Their feedback honestly made my week: they said they had fun, bonded, learned a lot, and loved the vibes, the location, and the teaching.
That’s why I do this.
Behind the scenes (aka: planning ahead + a lot of flour)
October was also a lot of prep: menu planning, timing, logistics, and yes so much flour.
But the best part is always the same: the laughter during a workshop, the quiet satisfaction of a table that looks inviting, and the feeling that food helped people connect.
Looking ahead: Christmas season is almost full
If you’re planning a Christmas gathering (office lunch, team celebration, private event, or a hands-on workshop), a little heads-up: my calendar is almost full.
If you’d like to check availability, send me:
- Your preferred date
- Approximate group size
- The vibe (drop-off lunch, bites, buffet-style, or workshop)
Or explore the details here:
- Catering: https://the-balanced-plate.com/italian-catering-amsterdam/
- Workshops: https://the-balanced-plate.com/pasta-workshop-amsterdam/